2 young squirrels, cut into serving pieces
2 cups buttermilk
1 medium onion, sliced
3 garlic cloves, diced
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon tarragon (or a teaspoon each of your 3 favorite dried herbs)
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
2 cups flour
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons cayenne pepper
Salt and pepper
2-3 cups grape seed or vegetable oil
1. Soak the squirrel overnight in buttermilk with onions, garlic, herbs, paprika and cayenne pepper.
2. Drain in a colander, leaving some herbs on the meat. In a large re-sealable plastic bag, or in a large bowl, mix the flour with the garlic and onion powder and cayenne, as well as a dash of salt and pepper. Meanwhile, heat the oil in a large, heavy-bottomed skillet on medium-high heat until a pinch of flour starts to sizzle when dropped in the hot oil but not so the pan is smoking.
3. Place the squirrel pieces in the bag with flour and shake until thoroughly coated. Do this in small batches, just enough pieces that can fit in the pan at once.
4. Add the squirrel to the skillet and fry on one side for about 10 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10 minutes, again until golden brown. Be careful to keep the oil hot enough to fry the squirrel, but not so that it burns.
5. Remove the squirrel from the skillet and place it on a wire rack over paper towel. Season immediately with salt and pepper to taste, to help preserve the crispiness. It can be served immediately or cold for lunch the next day.
75 days till season opens.
Al
